Chili Mac
Chili Mac is the ultimate comfort food, combining tender elbow noodles with savory chili and melted Velveeta for a cheesy, filling meal.
Our chili mac with Velveeta combines the hearty flavors of chili with the creaminess of mac and cheese.
It’s perfect for busy weeknights or when you need a dish to feed a crowd.
For those who prefer no bean chili mac, this recipe keeps it simple with canned chili without beans, making prep a breeze.
The tender macaroni absorbs the rich flavors of the chili, while the Velveeta adds a creamy, gooey finish.
Whether you’re looking for a quick and easy dinner idea or a comforting dish for a weekend night in, this cheesy chili mac is a surefire hit.
Ingredients You’ll Need
- Elbow Noodles: Used as the base for the dish, providing texture and structure.
- Canned Chili (with or without beans): Adds rich, savory flavor. It wouldn’t be chili mac without it!
- Beef Broth: Helps cook the noodles and adds depth to the dish.
- Velveeta (cubed): Melts into a creamy, cheesy sauce that binds everything together.
How to Make Chili Mac Casserole
- Preheat the Oven: Start by preheating your oven to 400°F (218°C) and lightly greasing a 9×13-inch baking dish.
- Add the Noodles: Place the uncooked elbow noodles into the prepared baking dish, spreading them out evenly.
- Combine Chili and Broth: Pour the canned chili and beef broth over the noodles. Stir gently to combine, ensuring the noodles are well-coated.
- Add Velveeta: Gently press the cubes of Velveeta into the noodle and chili mixture, creating an even layer of cheese throughout the dish.
- Cover and Bake: Cover the dish tightly with foil and bake for 60-70 minutes, or until the noodles are tender and the cheese has fully melted.
- Stir and Serve: Once done, remove the dish from the oven, stir everything together to combine, and serve hot.
Tips for Making the Best Chili Mac
Choose Your Chili Wisely: If you prefer a chunkier chili macaroni dish, opt for a canned chili with beans or add a can of drained kidney beans to your chili. For a smoother texture, stick with no bean chili.
Don’t Overcook the Macaroni: Since the noodles cook directly in the baking dish, there’s no need to pre-cook them. However, be sure to cover the dish tightly with foil to trap the steam, which helps the macaroni cook evenly and absorb all the flavors.
Optional Mix-Ins
If you want to add something extra to your dish, here are some of our favorite ideas:
- Canned Corn: Just open a can, drain it, and stir it in for a touch of sweetness and extra texture.
- Sliced Jalapeños (from a jar): For a bit of heat, add some pre-sliced jalapeños straight from the jar. No chopping needed, and they add a nice kick!
- Canned Tomatoes: Pour in a can of diced tomatoes and stir them into the chili mac before baking.
- Rotel: If you want a bit of a spicy kick and some added flavor, use a can of Rotel (diced tomatoes with green chilies). You can add it directly to the mix without draining, as the extra liquid will blend well with the other ingredients.
Storage
Store any leftover chili mac in an airtight container in the refrigerator for up to 3 days.
Other Recipes to Try
Ingredients
- 16 ounces uncooked elbow noodles
- 30 ounces canned chili, 2 (15 oz) cans with or without beans
- 1 ½ cups beef broth
- 32 ounces Velveeta, cubed
Instructions
- Preheat the oven to 425°F (218°C) and lightly grease a 9×13-inch baking dish.
- Place the uncooked elbow noodles into the dish.16 ounces uncooked elbow noodles
- Pour the canned chili and beef broth over the noodles, then gently stir to combine.30 ounces canned chili1 ½ cups beef broth
- Evenly distribute the cubed Velveeta throughout the dish, pressing the cubes into the mixture.32 ounces Velveeta
- Cover the dish tightly with foil and bake for 60-70 minutes, or until the noodles are tender and the cheese has fully melted.
- Once baked, remove the dish from the oven, stir to combine all the ingredients, and serve hot.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of chili mac. Actual calories will vary.
- See our nutrition disclaimer.
- We used a disposable, aluminum pan. If you use another type of pan, the cook time may be different.
- This chili mac is very thick due to the Velveeta. For a thinner version, try one of these options:
- use 16 oz of Velveeta instead of 32 oz and add shredded cheese to the top if you’d like more cheese flavor.
- add a little milk or beef broth to thin it out.
- add a can of diced tomatoes or Rotel (undrained).